Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Channa | Garbanzo bean| Chickpea |வெள்ளை கொண்டக்கடலை is a protein-rich dry bean that is highly recommended. Though the Punjabi chole masala is my favorite, I mean to make this sundal every year during Vinayagar Chaturthi and Navratri. We prefer to have this white-colored chickpea over the brown. It is a myth that most of us are worried about its gassiness.  When it is Cooked in the right way with a balance of spices, this nutrient-dense sundal is definitely going to linger in your taste buds. I have added some roasted and powdered spices to bring in a change from the routine sundals. Do try this and treat your family from the routine one.


0/11 Ingredients
Adjust Servings
    Main Ingredients
  • Dry Roast and Grind
  • Tempering Ingredients


0/5 Instructions
  • In a broad vessel, wash and soak the chickpea for 8 hours. Once it is soaked, drain and wash them and place them in a pressure cooker for four whistles. When the pressure is released, drain the water and set the cooked chickpea aside.
  • Heat a pan and dry roast the ingredients given under the roast and grind section on a medium flame. Let it cool down and grind them to a fine powder.
  • Heat oil in a pan and add ingredients in the “to temper” section. Once it splutters add the grated ginger and give a stir. Now add the cooked chickpea and toss well.
  • After a minute, add a spoon of the grounded spice powder and toss until they are infused in the sundal.
  • Lastly, add salt and finish off with a lavish spoon of freshly grated coconut. Switch off the flame and transfer to the serving bowl.


  • Instead of grated ginger, you can also add asafetida/hing powder, if you desire.
  • The spice powder that is given can be made in large quantities and can be used for any variety of sundal.

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